Best 8 Bacon Bell Tomato Cheese Omelette Recipes

FAMILY-SIZE TOMATO, BACON AND GARLIC OMELET

Steps:

• Whisk the eggs, 1/2 teaspoon salt, and 1/8 teaspoon pepper together in a large bowl. Set aside.
• Fry the bacon in a 12-inch nonstick skillet over medium-high heat until crisp, about 8 minutes. Stir in the tomato and bell pepper and cook until the vegetables are softened, about 6 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds. Transfer the mixture to a paper towel-lined plate and wipe the skillet clean with paper towels. Return the skillet to medium heat.
• Melt the butter in the skillet, swirling to coat the skillet, until the foaming subsides. Add the eggs and bacon mixture to the pan and cook, stirring gently in a circular motion, until the mixture is slightly thickened, about 1 minute.
• Use a rubber spatula to pull the cooked edges of the egg toward the center of the pan, tilting the pan so the uncooked egg runs to the cleared edge of the pan. Repeat until the bottom of the omelet is just set but the top is still runny, about 1 minute.
• Cover the skillet, reduce the heat to low, and cook until the top of the omelet begins to set but is still moist, about 5 minutes.
• Remove the pan from the heat. Sprinkle the cheese evenly over the omelet, cover, and let it sit until the cheese partially melts, about 1 minute. Slide half of the omelet onto a serving platter using a rubber spatula, then tilt the skillet so the remaining omelet flips over onto itself, forming a half-moon shape. Cut the omelet into wedges and serve immediately.

BACON, AVOCADO, AND CHEESE OMELETS WITH TOMATO SALSA

Steps:

• In a small bowl stir together the tomato, the onion, the jalapeño, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste.
• In a 8-inch skillet, preferably non-stick, heat 1/2 tablespoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2-inch pieces, and half the Monterey Jack and cook the omelet for 1 minute, or until it is set. Fold the omelet over the filing, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa.

BACON CHEESEBURGER OMELET

Steps:

• Place lettuce leaves on a plate and set aside.
• Heat a small skillet over medium heat. Add butter and swirl to coat the skillet. Add onion and cook until soft, 3 to 4 minutes.
• Place American cheese on hamburger halves. Microwave for approximately 20 seconds to melt the cheese.
• Whisk eggs and milk together in a small bowl until slightly frothy. Pour egg mixture into the skillet. Cover skillet with a lid and cook until eggs are just set, about 5 minutes. Place hamburger halves on one side of the eggs. Top with onion, bacon, tomato, and pickle. Fold the other half of the eggs on top.
• Place omelet on the lettuce leaves and top with Thousand Island dressing.

EASY TOMATO-BACON BITS OMELET BAKE

Steps:

• Heat oven to 375°F.
• Whisk first 3 ingredients in large bowl until blended. Stir in remaining ingredients.
• Pour into 9-inch round pan sprayed with cooking spray.
• Bake 40 min. or until center is set.

BACON AND CHEDDAR OMELET

Steps:

• In a small skillet over medium heat, cook bacon until crisp, turning as needed, 3 to 5 minutes. Transfer to a paper towel to drain; let cool slightly, then crumble.
• In a small bowl, whisk together eggs and salt until frothy. Make omelet, adding olive oil or butter to heated pan; fill with shredded cheddar cheese and crumbled bacon.

BACON AND CHESSE OMELET

Steps:

• Crack the eggs into a cup and beat them
• Dice the bacon and cook it
• Add some bacon to the pan and pour he beaten egg on top
• add the rest of the bacon
• add cheese while it cooking (optional)
• After its cooked take of heat and put more cheese on top
• Put under grill untill Melted
• Serve and enjoy

BACON CHEESEBURGER OMELETTE

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, reserving grease in the skillet. Crumble bacon once cool.
• Add onion to the skillet and cook over medium-high heat for 2 minutes. Add ground beef and cook, breaking into smaller pieces, until no longer pink, about 5 minutes. Drain any excess grease.
• Add Worcestershire sauce, mustard, and ketchup to the beef mixture. Bring to a simmer, mixing until everything is incorporated.
• Meanwhile, heat a separate skillet over medium heat. Whisk eggs and milk together and pour into the skillet, swirling to coat the bottom. Cook until eggs are just set, about 5 minutes.
• Place bacon, beef mixture, tomatoes, pickles, and lettuce over one half of the omelette. Fold the other half over the filling. Top with Cheddar cheese. Cover skillet and cook until cheese is melted, about 1 minute. Garnish omelette with shoestring potatoes.

CHEDDAR TOMATO OVEN OMELETTE

Steps:

• Preheat oven to 350ºF.
• Cook bacon until crisp, reserve 1 tablespoon of drippings.
• Saute onions in drippings.
• Add tomatoes.
• Sprinkle on flour and salt, toss lightly to coat.
• Beat together eggs and milk.
• Add vegetable mixture, 1 cup cheddar and chopped bacon.
• Mix together.
• Pour into a greased 8 x 8 x 2 (2 quart) pan.
• Bake uncovered for 40-45 minutes.
• Remove from oven and sprinkle on remaining 1/4 cup cheese.
• Let stand 5 minutes so cheese melts.